PEMBENTUKAN PREKURSOR FLAVOR PADA BIJI KAKAO MELALUI HIDROLISIS ENZIMATIS ENDOGENOUS TERKENDALI YANG DIUKUR BERDASARKAN INDEKS GULA
One of cocoa beans processing steps which affect the end quality is flavor precursor formation through enzymatic hydrolysis. Flavor precursor formation using a controlled endogenous enzymatic hydrolysis might be useful because all of parameters which influence cocoa beans quality can be controlled....
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/129835/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70238 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | One of cocoa beans processing steps which affect the end quality is flavor
precursor formation through enzymatic hydrolysis. Flavor precursor formation
using a controlled endogenous enzymatic hydrolysis might be useful because all
of parameters which influence cocoa beans quality can be controlled. The aim of
this study is to choose the incubation conditions that can produce 100 % sugar
index and compare the quality of cocoa beans at selected conditions with the
conventional fermented cocoa beans by farmers based on sugar index, color
index, and organoleptic tests. Main material of this research was ripe cocoa pods
from PT. Pagilaran farm in Samigaluh, Kulon Progo district. Research parameters
were temperature with two levels i.e.: 45oC and 55oC, variations in the incubation
medium acidity at pH 3,5 |
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